Tender chunks of chicken, bell pepper and sweet pineapple coated in a sticky, sweet and sour sauce. Lightened-up sweet and sour chicken offers a generous portion of the classic takeout dish, but for less than half the calories per serving. Serve it with some fluffy white rice and broccoli for the perfect fake-out takeout meal.
Course dinner, lunch, main course
Cuisine Chinese
Keyword sweet and sour, sweet and sour chicken, takeout
Prep Time 5 minutesminutes
Cook Time 30 minutesminutes
Servings 4
Calories 449kcal
Author Steph
Equipment
frying pan or wok
small saucepan
Ingredients
Chicken
2lbschicken breastcubed
1/2tspkosher salt
1/4cupcorn starch
cooking spray
Sauce
1/4cupketchup
1/4cupsugar
1/4cupunsweetened applesauce
1/4cuprice wine vinegar
2tbspreduced sodium soy sauce
1tbsplight brown sugar
1tspsesame oil
1/2tbspcorn starch
2tspsesame seeds
2scallionschopped
Vegetables
2bell pepperschopped
1red onionchopped
1cuppineapplecanned, drained
Instructions
Chicken
Chop the chicken into bite-sized pieces.
Add the salt to the corn starch.
Add the chicken pieces to a bowl with the corn starch and toss to coat.
Preheat a large frying pan or wok over medium to medium-high heat.
Spray the pan generously with cooking spray, and then add half of the chicken to the pan.
Make sure the chicken is spaced out, as to not overcrowd the pan. This is the key to getting a golden crust on the chicken.
Cook the chicken for five minutes, and then flip each piece to cook for another five minutes.
Check the internal temperature of the chicken to make sure it's done before removing from the pan. It should be 165F when fully cooked.
Remove the first batch of chicken from the pan and place in a bowl to the side, then repeat with the remaining chicken.
Sauce
Combine all of the sauce ingredients in a small sauce pan, except for the sesame seeds.
Whisk together to ensure the corn starch is broken up and incorporated.
Bring the mixture to a boil, then reduce to simmer.
Simmer for approximately five minutes or until the sauce becomes thick and syrupy in texture.
Vegetables
In the same pan you cooked the chicken in, spray more cooking spray, and add the diced pepper and onion.
Cook on high heat for 5 minutes or until the vegetables are slightly charred and tender.
Add the drained pineapple chunks. Cook for another 2 minutes.
Add the cooked chicken pieces and the sauce.
Cook the mixture for a few minutes for all flavors to combine.
Add the sesame seeds and toss.
Notes
WW Points (for 2 cups):
8 WW points (green plan)- calculated using Perdue brand chicken breast